Chicken Korma Curry - With Basmati Rice

Chicken Korma Curry - With Basmati Rice

$34.99 ea

Serves: 4 

Prep: 10 minutes 

Cook: 20 mins 



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1. Cook your rice. In a pot on high heat, add the rice & 3 cups of water. Bring to the boil, stir through before turning heat down to low and cover until cooked through. Fluff and set aside.
Meanwhile, cut the broccoli into florets, the brussels sprouts into quarters and remove the outer leaves, keeping aside for later. Cut the zucchini into ¼ moons, finely slice the shallots and ½ of the zucchini.
Dice the chicken into chunks and set aside.


2. In a casserole type dish or a pan on high heat, drizzle some olive oil or ghee and add the chicken and shallots. Cook for 3 min, turn over and cook for another 3 mins.
Remove chicken from pan and set aside. 



3. In the same pan on high heat, add the brussels sprouts and zucchini, stirring for 3 mins. Add the chicken and stir, add in the broccoli, Korma sauce, and half a jar of water. Stir to combine, bringing to the boil for 30 seconds before turning down to low.
Simmer, covered for 3 minutes before finishing with a squeeze of ½ lemon and season with salt and pepper.



4. Place the Brussels sprouts outer leaves in hot water for 1 minute and drain for use as a garnish.
Serve Chicken Korma Curry with basmati rice, fresh cucumber, and brussels sprouts leaves.
Serve with naan bread if desired.




  • 1 Broccoli
  • 1 Lemon
  • 1 punnet Brussels Sprouts
  • Jar Korma Sauce 
  • kg Rice  
  • 1 bunch of Shallots
  • 1-2 Zucchini
  • 1 Lebanese Cucumber
  • Free Range Chicken Thigh Fillets



  • Olive oil or Ghee